Ingredients
- 2 spring onions, thinly sliced lengthways
- 120g soba noodles
- 2 teaspoon peanut oil
- 1kg Kent pumpkin, seeded, peeled, cut into 3cm pieces
- 500g chicken breast, thinly sliced
- 1 teaspoon Chinese five spice
- 300g brown mushrooms, halved
- 300g mixed medley tomatoes
- 3 teaspoon salt-reduced soy sauce
- 2 tablespoon chopped unsalted roasted cashews
- ¼ cup (50g) pepitas (pumpkin seeds)
Method
Step 1
Place the spring onion in a bowl and cover with iced water. Set aside for 10 minutes or until curled. Drain.
Step 2
Meanwhile, cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain well.
Step 3
While the noodles are cooking, heat the oil in a wok or large frying pan over medium-high heat. Stir-fry the pumpkin for 6 minutes or until tender. Remove from pan.
Step 4
Add the chicken to the wok or pan and stirfry, in two batches, for 5 minutes or until chicken is cooked through. Return the chicken and pumpkin to the wok or pan with five spice and mushroom. Stir-fry for 3 minutes or until mushroom is tender. Add the tomatoes, soy sauce, ⅓ cup (80ml) water and noodles and stir-fry for 2 minutes or until heated through.
Step 5
Sprinkle with cashew, pepitas and spring onion curls. Season with pepper to serve.
